1small white onionpeeled and thinly sliced (about ⅓ cup)
2clovesgarlicpeeled and thinly sliced
3tablespoonsolive oil
¼teaspoonsalt
black pepperto taste
1(8-oz) blockfeta cheese
½cupwhite wine
1(12-oz) box uncooked pasta
1handfulfresh basilthinly sliced (for serving)
Instructions
Preheat oven to 400°F and lightly grease a medium-large baking dish.
Add tomatoes, olives, capers, onion, garlic, olive oil, salt and pepper to the dish. Toss well. Nestle feta cheese in the middle and drizzle with a little more oil. Pour white wine into dish around cheese.
Bake in the hot oven for 25-30 minutes, until tomatoes are jammy and cheese is very soft. In the meantime, cook pasta according to package directions.
Once ready, remove dish from the oven. Stir well to break up the cheese and form a sauce. Add the pasta and basil and toss to coat. Serve immediately.
Video
Notes
Ingredient notes
Cherry tomatoes: I like using Roma cherry tomatoes because they are so sweet and flavorful. The great thing about this dish is though: Even if you buy cheap cherry tomatoes in the middle of winter and they don’t have much flavor, the roasting in the oven will infuse them with a ton of sweetness and deliciousness.
Onion: I used a very small white onion. Maybe ⅓ cup sliced. You can also use a shallot, if you prefer.
Olives: I used a mix of pitted Greek olives. Kalamata are really nice in this recipe!
White wine: I recommend using a crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc in this recipe.
Pasta: You can really use any pasta in this recipe. My favorite is Spaghetti or Linguine.
Feta cheese: I prefer using a pure sheep’s milk Feta cheese in this recipe, because it’s basically the sauce! Cow’s milk Feta works just as well, though. So does a soft goat’s cheese, if you don’t have any Feta on hand!
No chili? The original recipe has chili, but I have young children so I omit it. Feel free to add sliced chili or chili flakes for some heat, if you want!
Recipe tips
There’s no need to cut the cherry tomatoes in half, even if they’re on the larger side. They will fully break down in the oven.
The dish will brown around the sides as the tomatoes and Feta bake. Don’t be tempted to pull the dish from the oven too soon – the tomatoes really need at least 25 minutes in the oven. If things get too dark, lower the temperature a little.
If you have leftovers, store them in the fridge for up to 3 days. The sauce will dry up a little. I suggest reheating gently in a pot on the stove with a little broth or wine added. OR add the liquid to the leftovers in the casserole dish and bake in the oven at 375°F for about 20 minutes.